BECKERS WINE HOUSE
the traditional ambience of the wine house contrasts with the reduced design of the gourmet restaurant. the versatile dishes build a bridge: country house cuisine on a high, contemporary level.
open:
wednesdays to saturdays from 12 noon and from 6 pm
sundays from 12 noon to 2:30 pm
sundays on holidays and special events
and for your event on request
country kitchen at a high, contemporary level
wolfgang becker's father had the wine house designed like a large, homely barrel. the adjoining vaulted cellar offers a rustic ambience, especially in the cold season, and is also ideally suited for families or groups. in summer, our guests enjoy exquisite gastronomy on the terrace of the wine house in a relaxed, well-tempered atmosphere under the lush plane trees and with a magnificent view of the vineyards.
menu
Menu
- tender slices of boiled veal
lukewarm pumpkin vinaigrette
(17,-) - red lentil curry
coconut/ grilled st. scallop
(23,-/45,-) - pink vines from the eifel
chanterelles/ apricot pancake/ almond broccoli
(42,-)
- dessert of the day(12,-)
- the menu you can enjoy completely(69,-)
- or omit the intermediate gear(58,-)
Starters
- autumn leaf salad
pine nuts/grapes/mushrooms/ 2 roasted quail breasts
19,- - two grilled scallops
lentil vinaigrette/ chive sour cream/ potato straw
24,- - tartar of fillet of beef
organic egg yolk/ autumn truffle *...as main course with pommes pailles
23,-/ 32,-
- gillardeau oysters no.2
raw on ice cream or gratinated
36,- - classic foie gras terrine
lukewarm brioche with cherry-maple chutney
32,-
Soups
- mussel soup with mild curry
vegetable strips
14,-
veggie
- homemade ricotta ravioli
sage butter/ spinach leaves/ mountain cheese
25,-
Menu
- crispy fried zander
black pudding jus/ apple and potato mash with cabbage
36,- - grilled st. scallops
acquerello risotto/ autumn truffle/ young leek
45,- - our crispy viennese veal fillet schnitzel
cranberries/ pommes pailles/ small plucked salad
34,-
- crispy roasted guinea fowl breast with autumn truffle
goose liver sauce/ green asparagus/ celery cream
38,- - our cut of the day - daily price
prime beef from otto- gourmet from the original beefer® optionally with:
- bearnaise or pepper sauce
- fries pailles or mac 'n'cheese
- small plucked salad or fried green asparagus
cheese
- german cheese selection by fritz lloyd blomeyer
3 different
*5 different(10,-, *15,-)
dessert
- warm apricot-pistachio crumble
homemade vanilla ice cream
15,- - 3 kinds of sorbet with marinated fruits12,-
- new york cheese cake
raspberry coulis/ salted caramel ice cream
15,-
- crème brûlée from the tonka bean
plum sorbet
15,- - homemade chocolates and broken chocolates
homemade chocolates and broken chocolates
10,- - peach soup
white chocolate mousse/ peach sorbet
15,-
at noon we additionally offer:
a quick lunch, a main course including 1 drink for 25 euros and a business lunch including starter, main course and dessert for 40 euros.
BECKERS weinhaus is open from wednesday to saturday ,from 12 noon and in the evening from 6 pm, sundays from 12 noon to 2:30 pm.
opening hours may vary on holidays and during our events.
Menus for your celebrations
the wine house itself as well as the vaulted cellar and the terrace offer the possibility to dine in larger groups (8 persons or more). we are happy to put together a special menu for you and your guests (family, friends or colleagues). here you will find a few suggestions, but we are also happy to fulfill individual wishes.
table set table
- menu 'table magic I' - from 12 persons (price per person)
appetizer selection used at the table:
- winter salad with grapes and nuts, crispy bacon
- beet carpaccio with smoked trout and chive cream
- grilled eggplant, goat cheese/ coriander/ wild herbs
- dressed tuna tartar/ sesame/ wakame
- goose rillette with onion and radish
- our BECKERS crusty bread with butter and lard
- carrot/ pumpkin soup with ginger
main course
- saddle of cod with mashed potatoes
- chives and mustard sauce
OR
- beef shoulder braised in late burgundy wine
- braised sauce, celery cream
dessert
- honey/cinnamon panna cotta
- apple compote with nuts, cream ice cream(65,-)
Menu I
- bookable from 8 persons - 4 courses
3 courses: EUR 54
***
beetroot carpaccio with smoked eel
sour cream and field salad
***
potato/sauerkraut soup
roasted black pudding/ autumn truffle
***
roast pork crust
dark beer sauce/ cabbage/ dumplings
***
marzipan crepes with cherry compote
lukewarm vanilla sauce and ice cream(65,-)
menu II
- bookable from 8 persons - 4 courses
3 courses: EUR 67
***
glazed warm smoked salmon tranche
osietra caviar/horseradish mousse/chive oil
***
schlutzkrapfen with fresh cheese
pumpkin ragout and seed oil
***
roast duck - breast and leg
caramelized red cabbage, glazed apples
***
berry crumble with egg liqueur rice(78,-)
Menu III
- bookable from 8 persons - 4 courses
3 courses: EUR 75
***
mottled hamachi
tangerine/ fennel/ field salad
***
pike perch slice from anise steam
mussel broth/ saffron/ small vegetables
***
fillet of beef 'rossini
truffle jus, young savoy cabbage
***
white valrohna chocolate
crispy slice with mango(89,-)
Menu iV
- bookable from 8 persons - 5 courses
- 4 courses: EUR 98
- 3 courses: EUR 82,-
***
goose liver from the
fig confit and brioche
***
grilled saint jacob mussel
saffron/fennel risotto, oven tomatoes
***
halibut with macadamia butter
carrot/ pumpkin/ ginger
***
local saddle of venison from the spice broth
pointed cabbage, celery cream
***
warm chocolate cake
banana and passion fruit(125,-)
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